Spinach pancakes are an easy way to get greens in first thing in the morning. With no refined sugar and whole grains, you’re going to want these every day. Picky eaters won’t even notice that these funny looking pancakes are actually good for them. Top with fresh fruit and a drizzle of maple syrup and you’ve got a great, well rounded morning meal to start the day.
Almost every Sunday in our house is “Pancake Sunday.” Alex is off, so there are no alarms to wake us up, and inevitably the boys still wake up early. So, the boys and I tiptoe into the kitchen and make pancakes while Alex sleeps in a bit.
Of course, I brew a pot of coffee as soon as humanly possible.
So when I was making these green pancakes as a test on a random Wednesday morning, the boys were confused.
“Mommy, is daddy home today?” Ryan said, looking super confused. Owen ran into our room and yelled, “NO DADDY!?” clearly as confused as his brother.
Okay, so maybe pancakes need to just stick to Sundays.
But the thing is, these are so good for you and also delicious that I don’t think they should be restricted to one day.
These spinach pancakes are packed with good-for-you stuff.
- Spinach puree
- White whole wheat flour
- No refined sugar
When I set out to make these, I wanted to take my all-time favorite buttermilk pancake recipe, play with it, and make a guilt-free version. Mission, complete. Personally, I like using white whole wheat flour because it acts so similar to normal AP flour, but whole wheat would work too.
You can also sub 1/4 of the flour out for an equal amount of oat flour.
One of the biggest things I wanted to do was reduce or eliminate the sugar. I can’t stand when pancake recipes are packed with sugar. That’s what syrup is for, people!!
These green pancakes are lightly sweetened with breakfast favorite, maple syrup. This allows you to add more sweetness later when topping with your favorite maple-y goodness.
These green pancakes start with my favorite secret ingredient – puree. The key is to get a super smooth spinach puree that incorporates easily with the wet ingredients. This way, when we fold the wet into the dry ingredients, it’s just a fun, green batter.
For sure! But to be honest, the spinach has such a strong green color I don’t feel you need it. Definitely try making these without food coloring first – then add if needed.
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One of my favorite pancake hacks is using a spring-loaded ice cream scoop to scoop batter. This helps make sure all pancakes are the same size and cook evenly. It also helps make them uniform circles, perfect for pretty stacks.
This is the scoop I use and love the most! I also use it to scoop muffins out and a smaller one for things like cookies and meatballs.
Looking for more hacks?
Getting the perfect pancake can be hard. Here are my tips for making them perfect, every time.
- Start with lower heat. The higher the heat the more likely you are to have a burned outside and/or a gooey, uncooked inside. Ew. Raise the heat as needed.
- Scoop them evenly. I like to use a spring-loaded scoop to measure out the same sized pancakes. Alternately, you can use a measuring cup to scoop the right amount of batter each time.
- Use a nonstick spray. While butter is my favorite for cooking pancakes in, there is more of a chance for the edges to burn since butter has a lower smoke point than cooking spray. Cooking spray will guarantee they don’t stick.
- Know when to flip. Flip your pancakes after a few minutes when bubbles start to surface and break at the center. This is usually the sign that the edges are set and the bottom is cooked through.
These green pancakes are going to be your new go-to breakfast recipe for kids. Packed with spinach and whole grains, there’s no guilt with this refined sugar recipe.
If you enjoy this recipe, remember to vote 5 stars! It helps others find it and totally makes my day.
- 1/2 cup spinach puree
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla
- 2 TBS oil
- 2 TBS maple syrup
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup flour of choice
Preheat griddle to medium heat.
Mix wet ingredients together well.
Whisk together dry ingredients before folding in the wet. Mix until just combined – do not over mix.
If your pan is not non stick, spray with cooking spray. Scoop batter evenly (about 1/3 cup) and cook 4-5 minutes or until the edges set and the pancakes begin to bubble in the center. Flip and cook another 3-4 minutes before serving immediately.
So, tell me – what’s your “special” day breakfast? Let me know in the comments!
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.